Mar 12, 2013

Rainy days and soup go hand in hand. If you're a mushroom lover like me, you'll love this simple savory soup that takes less than 30 minutes from start to finish!

This is a variation of my meatless Creamy Mushroom Soup, which we all love in my home. I like to have that as a first course since it's such a light soup, but to make it a little more substantial as a main dish, I added some chicken breast. Still light at under 115 calories, and 3 Weight Watchers points, you could easily serve this with a salad or half sandwich on the side.

I did some Spring shopping at Target a few weeks ago and couldn't pass up these pretty, inexpensive beaded bowls and dishes from the Threshold Beaded Collection. I love using white bowls and dishes to plate my food. I find food always looks prettiest on a white dish, and since we eat with our eyes, I usually have fun at dinner time and try to style our plates. Also a great tip if you like to photograph your meals.

Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.

Add celery, mushrooms, chicken bouillon and butter and bring to a boil. Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through.

Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft.

Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes. Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley.

Made this last night. Added another 2 tablespoons of blended flour/water after I blended the celery and 1 cup of soup as I wanted it a bit thicker and it didn't change the points in a crazy way. It was a big hit with both my husband and me. I haven't commented before, Gina, but I love your recipes and send lots of people to your site. Thanks for sharing your talents with all of us - you certainly help me in reaching my goal of eating delicious, but healthy food.

Just made this soup and it was Amazing!! never had homemade mushroom soup only because I used to work in a Diner and theirs was nothing but pasty flour YUK so I though this is how it was supposed to be until I tried yours,OMG so delicious, I will be making this very often! thanks Gina for all the time you take out of your life to make these wonderful recipes, and my daughter just ordered me the BlendTec Blender! can't wait to get it.

I love your website. You have helped me be a better cook and make healthy cooking delicious for my family. I made this tonight and I forgot to by the bella mushrooms. Bummer! I was missing half of the main ingredient, so I added red bell pepper and tips of asparagus to make up for it (since they were in my fridge). Then I was afraid that I didn't have enough broth, so I added coconut milk beverage (from Trader Joe's). It turned out great! My husband loved about it and wasn't able to keep a conversation with me because he kept going back to the soup. ha ha.... He thought something like that, with coconut milk and claims would be delicious (he is Filipino so he likes coconuts and seafood). Just thought I'd mention that in case you have a list of recipe requests. :) Thanks again for all of the great recipes. I have made dozens and dozens of your recipes and never got a back compliment on any of them. :)

YUMMY!!! This recipe was soooo good. I am not a WW member, but I love to cook low fat, healthy and tasty recipes. I made the following few changes with great success: Added 1 clove garlic, minced and sauted it along with the mushrooms in the butter first, before pouring in the water/flour mixture and the other ingredients. Also, I used 2 tbsp of flour (instead of 3) because I had a leftover small boiled potato which I diced and added to the soup to create thickness. Lastly, after tasting the soup, my husband suggested I add some Blue Moon beer (about 1/2 cup) right at the end. This added a lovely depth and brightness to the soup. Excellent! Thank you!

Made this last night & it was easy & delicious! Used a mix of shiitake, baby bellas and white mushrooms, which I sauteed in the butter before adding the flour/water mixture. Didn't have parsley and it was fine without. Might add a splash of sherry next time around. Another great recipe!

I LOVE mushrooms and I cant imagine how I haven't decided to make this before ! I suppose it was fate when I had shitakes and portabellos and 2 extra chicken breasts in my fridge just dying to become this wonderful meal! It took almost no time to make and was ready before I knew it and such creamy velvety mushroom flavor yum!!!

Made this last night for my weekly lunches! Perfect soup for the frigid weather and to start getting me back on track! Swear by your recipes go to it every Sunday morning to make my dinner menu for the week!

This was fantastic and thank you for introducing me to Better Than Bouillion. Only things I changed, added half diced onion, two garlic cloves (sauteed before adding water/flour mix). Also added less than a quarter cup light cream at the end and topped withscallions.

I LOVE this recipe. Its perfect for any cold day/night. I used whole wheat flour (because I didn't have white) and cilantro instead of parsly (totally by accident), and it still came out DELICIOUS!! Thanks for the recipe!! #ExcitedForLeftOvers

I made this last night and it was amazing! And so easy. Didn't have any fresh mushrooms, so I used canned, and I used 2cups beef stock in place of half the water, as we were out of chicken stock. Came out to be so delicious and filling.

I was eyeing this recipe for a long time, but just assumed that since it looked delicious, it was going to be difficult. It was so easy, fast, and inexpensive, and one of the event soups I've ever made. Ive now made it twice in two weeks - thanks for the great recipe!